How to make
Mix the ketchup, whiskey, honey, Worcestershire sauce, balsamic vinegar and mustard in a saucepan.
Press the garlic cloves into the mixture, add the smoked paprika, hot paprika and as much black pepper and salt as you desire.
Mix all of the ingredients for the marinade well, place the saucepan on a moderate heat. When the mixture boils, remove it from the heat.
Place the pork ribs on a sheet of aluminum foil and pour the hot marinade over them. Wrap the ribs in foil and transfer them into a baking pan.
Place them in a preheated oven at 390°F (200 degrees) for half an hour, then open up the foil and bake them for another half hour at 360°F (180 degrees).
Make parallel slits in the fresh potatoes at a distance of a millimeter and a depth of 2/3.
Scatter the sprigs of fresh thyme in the baking pan and place the potatoes on top.
Cut the garlic cloves into slices and add them into the baking pan. Season them with sea salt. Add pieces of butter on the potatoes and transfer them into the oven at 430°F (220 degrees) for 35-40 minutes.
Drizzle the hot potatoes with a thin stream of honey and serve them as a side dish to the baked pork ribs.
